Roasted Artichoke Hearts & Yogurt Sauce

Normally, roasting isn’t something you want to be subject to. Thankfully, these roasted artichoke hearts & yogurt sauce will leave your friends’ mouths too full of bread crumbs to note that you’ve already worn that sweatshirt…three days in a row.

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Cooking time
25 min
Servings
Portions 4
Difficulty
Medium

Ingredients

3 tbsp I Can’t Believe It’s Not Butter!® Original Spread, melted and separated
2 (14 oz) cans whole artichoke hearts, drained and halved
1/3 cup shredded Parmesan cheese
1/2 tsp paprika
1/4 cup panko bread crumbs
1/2 garlic bulb
1 lemon, juiced
salt and pepper
3/4 cup Greek yogurt
2 tbsp chives, chopped

Nutritional guidelines (per serving)

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Nutrition information is calculated using an ingredient database and should be considered an estimate

Instructions

Preheat oven to 425°F and line a baking sheet with tinfoil.
In a small bowl, mix parmesan, paprika, panko and a pinch of salt and pepper.
Lay the artichoke hearts on the sheet, cut-side down and drizzle with 2 tbsp Original Spread.
Wrap the garlic in tinfoil and drizzle the remaining 1 tbsp Original Spread and a pinch of salt and pepper. Wrap tightly and place onto the baking sheet.
Bake for 20 minutes.
Remove baking sheet from oven and flip the artichokes. Spoon over the breadcrumb mixture and roast for another 5 minutes. Remove the garlic and let cool.
In a small bowl, squeeze the garlic from the bulb and mash. Then add lemon juice, ¾ cup yogurt, chives and a pinch of salt and pepper. Stir to combine.
Serve the artichokes with yogurt dip and a sprinkle of chives.

If you find that your yogurt sauce for the baked artichoke hearts is a bit too thick (like how I felt after the holidays), you can dilute it by adding lemon juice, water, or milk. Gradually add the liquid and whisk it (or like DEVO said, “whip it real good”) until you reach the desired creamy consistency that perfectly balances the crunch of the bread crumbs.

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Roasted Artichoke Hearts & Yogurt Sauce